Fermentation is using the good bacteria to crowd out the bad and turn ordinary vegetables into super veggies! Gut healthy, probiotic rich, bioavailable vitamin heavy, immunity boosting SUPER VEGGIES.
The good bacteria we're aiming for here is largely lactobacillus which is an obligate aneorobe which means it thrives in an environment free of oxygen. To get this we submerge our veggies completely in a brine solution.
So what's in this solution? How do we do it?
Salt is a must have. We have to control the numbers of bad bacteria with salt. Depending on what vegetable we use we may need a different salt solution percentage. Find a good recipe and follow it closely.
The controversy comes in with whey v no whey. Until recently I've always used whey, following the advice of Sally Fallon in Nourishing Traditions. I'm now experimenting with fermenting using a heavier brine solution without whey on the idea that whey, while introducing good bacteria, doesn't introduce the right good bacteria and can prolong the process. I'll let you come to your own conclusions on that. It makes sense but I've used whey all along successfully. They only draw back is if you're not a cheese or yogurt maker it can be a pain to come across which is why I'm trying not using it.
So that's basics. I highly recommend Wild Fermentation by Sandor Katz to learn more.
My fermentation station - ginger bug, honey garlic, lactofermented garlic, sauerkraut, kombucha
My fermentation station - ginger bug, honey garlic, lactofermented garlic, sauerkraut, kombucha
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